Christine Dabney > wrote in
:

> On Mon, 14 Sep 2009 19:50:11 -0600, Christine Dabney
> > wrote:
>
>>I was looking around the food blogs I read, and I found that Elise, of
>>Simply Recipes also has this type of lasagna in her files. She calls
>>it Lasagna Bolognese, which confirms what I know, that this is a
>>northern Italian variety.
>>
>>http://elise.com/recipes/archives/00..._bolognese.php
>>
>>She also layers it as I do....
>>
>>Christine
>
> Replying to my own post:
>
> I was just reading more of the food blogs..and this was a challenge of
> the Daring Bakers....in March. Evidently in her wonderful book, The
> Splendid Table, Lynn Rossetto Kasper has a lasagna Bolognese too, made
> with sauce bolognese, bechamel, and Parmesan.
>
> I should remind all of you, that bechamel did NOT originate in France,
> but in Italy. It was brought to France by Catherine di Medici's
> cooks, when she married the King of France. It was then adopted by
> the French.
>
> Christine

I must be missing something here (which is nothing out of the ordinary
:-)). Not sure what is unusual. Lasagne made with layers of meat sauce,
bechamel (often with cheese added to it) and pasta is what I would expect
if someone offered me lasagne. It's the only sort of lasagne I've ever
made.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904